





BREAD FOR THE MILLION! 



A BRIEF EXPOSITION 



m PERRY & FITZGERALD'S PATENT PROCESS 



FOR THE MANUFACTURE OF AKRATED 



UNFERMENTED BREAD: 



WITHOUT THE USE OF ANY DELETERIOUS SUBSTANCE, AND WITHOUT 



THE TOUCH OF HUMAN HANDS. 



I^A-TEISI-TEID TS&J^JELCtt 9, 1858_ 



H " The process is simple, cleanly and uniform in its results, involving the use of no M^. 

|§ substance respecting whose wholesomeness a question can be raised. It saves all pp 

II the constituents of the flour, while the process of raising bread by ferment- m^_ 

83 ation, inevitably sacrifices some of them." — Samuel St. John, M IX, Professor of §§-=- 

§| Chemistry, College of Physicians and Surgeons, New York. §§*- 



PUBLISHED BY J. WINCHESTER, 36 JOHN STREET. §J 

1861. . £ | 



BREAD FOR THE MILLION! 



A BRIEF EXPOSITION 



PERRY & FITZGERALD'S PATENT PROCESS 



FOR THE MANUFACTURE OF AERATED 



URMENTED BREi 



WITHOUT TnE USE OF ANT DELETERIOUS SUBSTANCE, AND "WITHOUT 
THE TOUCH OF HUMAN HANDS. 



I=A.TET>ra:EID Is/LJ^TICjEZ. q, 1858. 



" The process is simple, cleanly and uniform in its results, involving the me of no 
substance respecting whose wholesomeness a question can be raised. It saves all 
the constituents of the flour, while the process of raising bread by ferment- 
ation, inevitably sacrifices some of them."— Samuel St. John, M. D., Professor of 
Chemistry, College of Physicians and Surgeons, New York. 



V-' 

3*ur fwft: 

PUBLISHED BY J. WINCHESTER, 3G JOHN STREET. 
1861. 






^ 



Entered according to Act of Congress, in the year 18G1, by 

J. WINCHESTER, 

in the Clerk's Office of the District Court of the United States, for the Southern 
District of New York. 



! 171% 



WYNKOOP, HALLENBECK & THOMAS, PRINTERS, 
No. 113 Fclto.v Street, New York. 



PERRY AND FITZGERALD'S PATENT PROCESS 



FOR THE MANUFACTURE OF AERATED 



UNFERMENTED BREAD. 



PATENTED MARCH 9, 1858. 



"Bread is the Staff of Life." No article of human food equals it in im- 
portance, since it is an almost indispensable component of every meal, in all 
civilized countries. Its preparation, in such a manner as to be both palatable 
and wholesome, has engaged the earnest attention of the scientific and the in- 
genious, with variable success. While the question of cheap bread has been re- 
garded by the political economist as involving, in its solution, the maintenance 
of social order, its aspect, in a sanitary point of view, is of still graver interest, 
as upon the quality of the great staple of life depends, in no small degree, the 

PRESERVATION OF HEALTH. 

There are now two principal kinds of Bread : that made by the process of 
fermentation, and that made by the re-action of chemical agents ; as, for example, 
by the mixture of tartaric acid, (" cream of tartar,") with supercarbonate of soda. 

Bread, properly so called, is now made exclusively by the one or the other of 
these methods, and its two varieties are known as ' ' Bakers' ' ' and ' ' Home- 
made" bread. 

The so-called "ship-bread," "hard-bread," &c, belong strictly to the 
"cracker" family, and are the only examples of unfermented bread known to 
the public. In nutritive qualities, ' ' hard bread' ' is the richest, and ' ' bakers' 
bread" the poorest. The latter, on accoont of its extensive adulteration, is not 
merely innutritions, but unwholesome and indigestible. 

The desideratum of a thoroughly ' ' light, ' ' or porous unfermented bread, in the 
manufacture of which all the constituents of the flour should be preserved, without 
the use of any impure or deleterious substance, has long been sought for, but, 
until the invention of Perry & Fitzgerald, with very little success. Before 
proceeding to a particular exposition of the new process, let us briefly consider 
the methods universally adopted in the manufacture of the great Staple of Life. 



THE PROCESS BY FERMENTATION. 

The only agent by which the dough-mass can he made " light," or porous, 
whether by the fermentative or the chemical process, is carbonic acid gas. 
This gas is generated, in the old modes of bread-making, by means of yeast or 
ferment, which is a process of decay, within the mass, of a portion of its constituent 
elements; or by the chemical agencies before alluded to. In the method of Perry 
& Fitzgerald, the pure carbonic acid gas is introduced, under pressure, to a me- 
chanically kneaded doughty which it is made thoroughly "light" or spongy, 
and no change or. deterioration of toe nutritious principles of the grain 

CAN TOSSIBLY RESULT. 

A few words as to the nature of "ferment," and the effects of fermentation 
upon the constituents of the flour, which are so little understood by the general 
public. 

Fermi i,t, ory< %t, is so called from the power which it possesses of causing 
fermentation. It possesses all the characteristics, chemically speaking, of a, com- 
pound of nitrogen in the state of putrefaction (Licbig), and evolves carbonic acid gas 
from its own mass, like other bodies in a state of decomposition. When kept 
under water, it emits carbonic acid gas, accompanied by other gases of an 
offensive mull, and is at last converted into a substance similar to old cheese. 
When its putrefaction is completed, it is no longer capable of inducing fermentation in 
other bodies, so that its action is manifestly and simply to communicate its putre- 
faction to the body with which it is brought in contact. To change the terms of 
the description, ferment, or yeast, may be characterized as a body in a rot ■/ 
condition, producing its peculiar effects Toy propagating its rottenness to other bodies! 
This is proven conclusively by the fact that all bodies in a rolling or putrefactive 
state, such as blood, gluten, cheese, albumen, urine, &c., have the power of 
producing fermentation, and their use would be equally rational and equally 
harmless with that of ferment or" yeast ! 

" Artificial ferment, or yeast," says another authority, "is nothing more than 
the decomposing vegetable gluten or albumen, produced by previous fermenta- 
tion. If yeast be examined by the microscope, it is found to contain a vast 

number of globular bodies, possibly animalcules, which derive their nutriment 
from it." — Kane's Chemistry. 

The effects of ferment or yeast upon the constituents of flour (gluten, albu- 
men, starch, sugar, &c), are, to produce what is called the vinous fermentation, 
by which the sugar is converted into alcohol. 

The celebrated Dr. Ure, in his "Dictionary of Arts, Manufactures and Mines," 
Art. Bread, discusses somewhat at length the various processes of brcad-mak- 



ing. He says: "Dough, fermented with the aid of either leaven or yeast, 
contains little or none of the saccharine matter of the flour, hut, instead, nearly half its 
weight of spirit, which is volatilized or expelled hy the heat of the oven." 

'• When a substance," says Liebig, "which contains saccharine matter, albu- 
men and gluten, (as flour) , is mixed with ferment or yeast, fermentation ensues, 
carbonic acid gas escapes from it, and alcohol is produced in quantity exactly cor- 
responding to that of the sugar it originally contained." 

The vinous fermentation continues, unless checked, until the whole sugar is de- 
composed, but no longer, and is immediately succeeded by the acetous (or 
"sour") fermentation. Now, these changes are simply progressive stages in the 
development of putrefaction, by which the total mass is necessarily affected. 

Prof. Youmans, in his "Alcohol and the Constitution of Nan," speaking of the 
vinous fermentation, by which, as has been shown, alcohol is produced, says : 
"It" (alcohol) "is a product of dissolution— -of the wreck and disorganization of 
the principles of human food. It has the same origin as those malignant and fatal 
exhalations which constitute the genius of pestilence — the death and putrefaction 
of organic matter." 

The celebrated Dr. Alcott, in his "Lectures on Life and Health," says : " Neither 
leaven nor yeast ought ever to have been known. They are a filthy concern. 
Besides, fermented bread is a semi-putrid bread : that is, it has advanced one step 
on the highway to putrefaction. In fermentation, a portion of the saccharine 
matter — the life or vitality of the bread — is used up, and carried off as alco- 
hol and carbonic acid gas." 

In a recent number of the London Medical Times and Gazette, in an article treat- 
ing of the new process of bread-making, we find the following appropriate 
remarks in regard to the products of fermentation and the injurious effects of 
fermented bread upon the human system : 

" The prejudicial matters imparted to bread by fermentation are principally two: acetic acid, 
and the yeast plant. The first is produced in large quantities, especially in hot weather, by the 
oxydation of the alcohol produced. The second is added when the baker forms his sponge, and is 
also rapidly propagated during the alcoholic fermentation, and cannot be afterwards separated 
from the other materials. * * It is not difficult to understand how the most painful and dis- 
tressing symptoms and derangements may follow the use of bread in which the yeast plant is not 
thoroughly destroyed previous to ingestion, and in those cases of impaired function in which the 
peculiar antiseptic influence of the stomachal secretions is deficient, and is incapable of prevent- 
ing the development of the yeast plant in the stomach, and the setting up of alcoholic fermentation 

tO DERANGE TUE WHOLE PROCESS OF DIGESTION AND ASSIMILATION. " 



PHYSIOLOGICAL EFFECTS OF FERMENT. 
M. Claude Bernard, Professor of General Physiology of the Faculty of Sciences, 
Paris, in a lecture on the " Chemical Agents of Disease in the Living Body ," after 



G 

referring to the action of various poisons, which are supposed to be produced 

within the living organization by certain physiological conditions, says : 

" The introduction of foreign principles, of course, acts upon the blood with still mere in- 
tensity ; nearly all the substances known under the name of ferments are endowed with the 
property of communicating a deleterious influence to this fluid. When yeast is introduced into 
an animal's veins, passive hemorrhage, and other adynamic symptoms are immediately pro- 
duced, and death takes place within a few days. It seems likely that, in this case, a series of 
decompositions take place in the blood, which give rise to other ferments." 

Yeast or ferment, as is well known, belongs to the " fungus" family, such as 
mold, toadstool, &c. A work by Rev. M. J Berkeley, published in London 
during the past year, describes more than a thousand species of Fungi. The 
author states that " domestic affairs are indebted to fungi to some extent, since 
an important use is made of a particular condition of certain species of mold, in the 
preparation of fermented liquors, under the name of yeast. This consists of more 
or less oval bodies, which continually give oil' joints, so as to produce short, 
branched, necklace-like threads. These joints fall off, and rapidly give rise to a 
new generation, which is successively propagated till the substance is produced 

WHICH IS KNOWN UNDER THE NAME OF YEAST." 

Fungous mold will sometimes appear on the inside of bread a few hours after 
it has been baked, and as the power of reproduction or germination is found to 
resist a moist heat equal to that of boiling water, these growths, the product of 
fermentation, are not destroyed in the bread by the heat of the oven, hut un- 
doubtedly continue their vitality in the human stomach, giving rise to inve- 
terate dyspepsia, and other distressing forms of organic disease. Let the in- 
telligent reader ponder these important chemical truths. 



THE PROCESS BY CHEMICAL AGENTS. 

A common way of making bread, biscuit, &c, is the " quick process," by the 
addition of cream of tartar, super-carbonate of soda, &c. Let us for a moment 
consider the changes which take place in the ' ' reactions ' ' of these chemical 
agents, when so used in the " raising " of bread. 

Cream of Tartar, so called, is the bitartrate of potassa ; or, in other'words, 
potassa in combination with an excess of tartaric acid. Super or bicarbonate of 
soda is the carbonate of soda, saturated with, or having an excess of, carbonic 
acid gas. 

These salts, being combined in certain definite proportions by the bread- 
maker, are added to the dry flour, when it is called ' ' prepared ' ' flour ; or, 
subsequently, at the moment of mixing, as in the ordinary method. 



The result of this combination is, that the excess of tartaric acid, liberated by 
heat and moisture, seizes upon, and unites with, the soda, expels the carbonic acid 
gas, and forms a new compound salt, known as tartrate of soda and potassa, which 
remains as a permanent product in the bread. It is in this way that the neces- 
sary carbonic acid gas is furnished which produces the spongy texture of the 
dough. It is, in a word, the result of a chemical destruction of the cream of tartar 
and the supercarbonate of soda. The new process produces the spongy texture 
in a far superior manner, by means purely mechanical, and, of course, without 

ANY RESIDUAL PRODUCTS OP ANY KIND. 

It is important, in this connection, to consider the sanitary aspect of the ques- 
tion of bread-making — to consider the effects upon the human system, both 
in health and disease, of the constant medicinal action necessarily following the 
use of bread made by any of the old chemical methods . 

It is obvious that any medicinal action which is constant must be injurious. 
The mere statement carries its own confirmation, and makes argument and 
illustration unnecessary. But let us look at this a little in detail. 

Take, for example, the tartrate of soda and potassa, which is a double salt 
formed in the bread, as before described. This salt, sometimes called tartar- 
ized soda, and commonly known as ' ' Eochellc Salt, " is a cooling purgative, and 
is the active ingredient of Seidlitz Powders. In small doses, it renders the 
urine alkaline, and furnishes a base for the formation of urinary calculi (stone 
in the bladder). 

So again, the best housewife, having no definite rule to guide her (and such 
a rule is impossible), is frequently troubled by the souring of the "sponge." 
This souring is caused by the supervention of the second, or acetous fermentation, 
to correct which, or to restore the mass to its former " sweetness," resort is 
had to saleratus orpearlash (carbonate of potassa), carbonate of soda, &c. 

The result of these additions is, to neutralize the acidity ; or, in other words, 
the acetic acid produced by the second fermentation unites with the potassa 
and soda of the carbonates, liberates the carbonic acid which again causes the 
" sponge" to swell and become " light," and forms new chemical compounds 
of acetate of potassa and acetate of soda. 

Now, the acetate of potassa, and, in a less degree, the acetate of soda, is a 
diuretic and purgative, producing, in sufficient doses, frequent watery stools and 
copious discharges of urine. Thus, like the residuum of the first-described pro- 
cess, these residual salts also have a constant medicinal action. But when the 
pearlash added is largely in excess of what is needed to correct the acidity of 
the sponge, it remains undecomposed in the bread, and is even more decidedly 
and actively injurious than when converted into acetate. 



"It produces," says Orfila, "a disagreeable, acrid, burning taste ; beat in tbe 
throat and stomach ; acute pain in the throat, which soon descends to the 
bowels ; insupportable fetor of the breath ; frequent risings ; inclination to 
vomit ; hiccough, constipation, but more frequently copious, and more or less 
bloody, stools ; colic ; burning thirst ; cold and clammy sweats," &c. 



COMMON ADULTERATIONS OF BREAD. 

In concluding our remarks on this portion of the subject, it will be sufficient 
merely to allude to some of the more common adulterations of bread which are 
practiced by the bakers. These odious frauds are doubly villainous — they rob 
the consumer of health and life, and cheat him of his measure of sustenance. 

Owing to its energetic action upon fermentation, and its quality of increasing 
the weight, by increasing the capacity of the flour to absorb moisture, sulphate of 
copper (blue vitriol) is much employed. It imparts to the bread, when too freely 
used, a peculiar, disagreeable odor, like that of leaven. 

Alum, also, acts in a similar manner. As the bakers say : " It keeps water and 
raises well." Says Dr. Ure : " It is a very serious thing to have the digestive 
process daily vitiated by ('imaged flour whitened with alum. Acidity of stomach, 
indigestion, flatulence, headaches, palpitation, costiveness, and urinary calculi, 
are some of its consequences." But these adulterations are too numerous to be 
fully described in this pamphlet. They would swell it to the dimensions of a 
Treatise. 



PERRY & FITZGERALD'S PROCESS FOR MAKING LIGHT, NUTRITIOUS AND 
UNADULTERATED BREAD, WITHOUT FERMENTATION. 
The application of pure carbonic acid gas, under pressure, to a mechanically 
kneaded dough-mass, as in the invention of Perry & Fitzgerald, did not occur 
to Dr. Ure ; though bo seems to have had a clear foreshadowing of the import- 
ance of the artificial use of the gas, since he states, hypothetically, that "if 
water, highly impregnated with carbonic acid gas, be used for kneading the 
dough, the resulting bread will be somewhat spongy. Could a light article," he contin- 
ues, " be produced in this way, then, as the sugar would remain undecomposcd, the 

BREAD WOULD BE SO MUCH THE SWEF.TEIl AND MOKE NOURISHING." 

What, to Dr. Ure, was evidently a clearly comprehended chemical truth, has 
been practically developed by the brilliant invention of Perry & Fitzgerald. 
Posterity will hold their names in grateful remembrance, as among the most 
eminent benefactors of mankind. 

The superiority of unfermented bread is by no means new. Dr. Cullen, who 
wrote more than seventy years ago, says : 



9 

" In Scotland, nine-tenths of the lower class of people, and that is the greater 
part of whole, live upon unfermented bread, and unfermented farinacea in 
other forms; and there are not a more healthy people anywhere to be found. In the 
course of fifty years, that I have practiced among them, I have had occasion to 
know this, and have hardly met with a disease, of any consequence, that I could 
impute to the use of unfermented farinacea." 

At a later period, Professor Thompson, of Glasgow, in his work on the "Food 
of Animals," after alluding to the facts referred to above by Dr. Cullen, and 
other kindred facts, observes : 

" Such, then, being sufficient evidence in favor of the wiiolesomeness of un- 
fermented bread, it becomes important to discover in what respects it differs from 
fermented bread. The result gained by this process (fermentation) may be consid- 
ered to be merely the expansion of the particles of which the loaf is composed, so as 
to render the mass more readily divisible by the preparatory organs of diges- 
tion. But, as this object is gained at a SACRIFICE OF THE INTEGRITY OF 
THE TLOUR, it becomes a matter of interest to ascertain the amount oftheloss 
sustained in the process." 

The result of Professor Thompson's experiments showed a difference in favor 
of unfermented bread of nearly seven per cent, over that made by the ordinary 
process. In other words, there was a loss of over one-sixteenth of the nutri- 
tive properties of the flour, which, by the process of fermentation, ivas driven 
into the air and lost. 

ITS SUPERIORITY. 

We come now to a more particular consideration of the superiority of the 
Bread made without fermentation, or the use of chemical agents, over the Bread 
made by those processes. Although, from what has already been said, the su- 
periority appears in most vivid contrast, yet the public will be better satisfied 
to have the points re-stated specifically ; for it only needs that the advantages 
secured by this method be clearly understood in order to its universal introduc- 
tion in the manufacture of Bread. 

I. Its Cleanliness. — Instead of the dough being mixed by the naked hands 
or feet, the bread, from the wetting of the flour to the completion of the baking, is not, 
and scarcely can be, touched by any one. " One desideratum attained in its 
manufacture," says Dr. Willard Parker, " is its entire cleanliness." Says Dr. Wa- 
terbury : " The process is not only purely scientific, but pre-eminently cleanly." 

II. Its Preservation of all the Nutrient Principles of the Flour . — As the 
raising' of the dough is by the mechanical introduction of pure carbonic acid gas, 



10 

under pressure in a closed vessel or receiver, it takes a perfect vesicular or 
spongy texture. All the constituents of the flour remain wholly unchanged, 
while the process of raising bread by fermentation inevitably sacrifices sovw of than, 
as has been already shown. 

III. It3 Uniform Character.— Bread made by the New Process is uniformly 
light, sweet and nutritious. The conditions being simple, and not liable to varia- 
tion, NO FAILURE CAN OCCUR IN ALWAYS PRODCCING BREAD OF TnE SAME QUALITY. 

It retains its moisture much longer than fermented bread, does not sour, and 
may be eaten warm with impunity. 

IV. Its Wholesomeness. — Being free from the deleterious substances which are ike 
product of fermentation, or chemical reactions, by the old modes, the bread made 
by the New Process is easy of digestion, and agrees with the most delicate 
stomach. "To dyspeptics," says Dr. Cox (late of the N. Y. Medical 
College), " it ivill be invaluable, as they will be able to use it when the fermented 
manufactured bread has been found to have signally failed as an article of 
diet. ' ' Says the London Medical Times and Gazette : 

" Since the introduction of the new imfermented bread, there have already been received from 
members of the medical profession, who have recommended it in their practice, as well as from 
non-professional sources, accounts of the really astonishing results that have followed its use in 
cases of deranged digestion and assimilation. Many persons have reported their recovery to 
health, after years of suffering and misery, by the simple use of the bread as a diet. Many 
cases have also been reported by medical men of position, in which certain distressing forms of 
dyspepsia, which had remained intractable under every kind of treatment, have yielded as if 
by magic, almost immediately after adopting the use of the unfermented bread. 

" The beneficial effects of the new bread are attributable to twocauses. The one to the absence 
of the prejudicial matters imparted to ordinary bread by the process of fermentation ; and the 
other to the presence in the bread, unchanged, of those elements which are the essential agents of 
digestion and assimilation." 

V. Its Rapidity- and Economy. — By the use of mechanical means, instead of 
manual labor, a barrel of flour is converted into baked loaves in forty-five min- 
utes ; whereas, by the ordinary process, four or five hours are occupied in the 
formation of the "sponge," and a further time in kneading, raising, and bak- 
ing the dough. The saving of expense by the substitution of machine labor 
for manual labor of a very exhausting kind, is very large, by which the business 
of bread-making is rendered exceedingly remunerative, while it is removed from a 
domestic manual work into a manufacturing work. 



Nov.l5,18«l.| 



APPENDIX. 



REPORT OF SAMUEL ST. JOHN, M.D., PROFESSOR OF CHEMISTRY, 
NEW YORK COLLEGE OF PHYSICIANS AND SURGEONS . 

Collese of Physicians and Surgeons, New York, July 26, 1861. 
Mr. J. Winchester : Dear Sir: In accordance with your request, I will state, as succinctly 
as I may be able, the conclusions to which my observations and experiments on the process of 
bread-making, invented by Perry & Fitzgerald, have conducted me. The great object aimed at 
in making bread, is to impart to it a permamennt cellular structure ; in other words, to make it 
light. There are two modes, in use, of effecting this object. 

1. By fermentation, a portion of the ingredients of flour is converted into carbonic acid gas 
and alcohol ; the tenacious dough is distended thereby, and the bread made light. 

• 2. By the decomposition of the carbonates, carbonic acid gas is set free, and when thoroughly 
mixed with the flour and water, makes the dough porous and light. 

Perry & Fitzgerald's process, which belongs to the latter class, accomplishes the object per- 
fectly , and is free from certain objections which may be urged against the others. By this pro- 
cess the requisite proportions of flour, water and salt are introduced into a close vessel, carbonic 
acid gas pumped in, the whole kneaded together, and it is ready for baking. Its advantages are 
obvious. It is simple, expeditious and uniform ; it involves no sacrifice of the palatable or 
nutritious ingredients of the flour ; it is cleanly ; and it introduces no ingredient whose whole- 
someness has ever been questioned. 

The raisiug of bread by fermentation is objectionable, for several reasons. Uniform good 
results by it are difficult, almost impossible to be attained. The quality of the yeast and the 
flour, the temperature affected by the air, and the heat liberated by the fermentation, ever prone 
to vary, determine the results. If the fermentation advances too far, the bread is sour ; if not far 
enough, the bread is not light. The flour also suffers the loss of some of its palatable and nutritious 
ingredients ; starch is converted into dextrine (a substance similar to gum-arabic), dextrine into 
sugar, and sugar into carbonic acid gas and alcohol. Acetic, lactic, and other acids also are gen- 
erated, which tend to disintegrate and liquefy the gluten, the most nutritious ingredient of the 
flour. To obviate this, various substances are introduced, as lime, alum, blue vitrol, &c. More- 
over, the fermentation of dough is always accompanied by the growth of species of microscopic 
fungous plants, whose vitality is not always destroyed by baking, and to which many physicians 
have ascribed the unwholesomencss of new fermented bread. These difficulties have led to several 
devices for raising bread without the use of ferments. Saloratus (carbonate of potassa) stirred 
into a mixture of flour and sour milk (lactic acid) , undergoes decomposition, the resulting carbonic 
acid gas rendering the mass porous. Carbonate of soda with sour milk gives a similar result. A 
" raising powder," which has been extensively used, consists of tartaric acid, or cream of tartar, 
mixed with bi-carbonate of soda and flour. These processes of evading the use of yeast or leaven 
are successful in forming light bread, but they introduce a perceptible amount of salts, lactates, 
and tartrates of potassa and soda, the prolonged use of which may be deleterious. Prof. Horsford 
proposes to substitute for cream of tartar, the acid phosphate of lime, raising the bread as before , 
by the free carbonic acid, from the bi-carbonate of soda, and producing the phosphates of lime 
and soda, which he claims are more wholesome than the tartrates, &c. Perry & Fitzgerald gen- 
crate the carbonic acid gas in a separate vessel, and thus introduce no ingredient into the dough 
whose wholesomeness is questionable. Carbonic acid gas is indeed unfit for breathing, but is 



12 

constantly taken into the stomach, with grateful results, in soda water (which is water saturated 
with carbonic acid gas) , champagne wine, beer, &c. 

After repeated examinations of bread made by this process, I am convinced that it is the bes 
of which I have any knowledge. As neither the ingredients nor dough are touched by the hand, 
and as the gas is washed with pure water, the bread is clean. The flour suffers no loss or chemical 
change of its constituents. The bread is light and sweet, and contains nothing but flour, water, 
and a little salt. It does not sour or mould, and has been eaten with satisfaction by dyspeptics 
who could not eat fermented bread with impunity. Respectfully yours, 

SAMUEL ST. JOHN, Prof, of Chemistry. 



TESTIMONIALS. 

p riniti > 1 by J as. A. Requa, Esq., to copy the following letters, received by him from 
several eminent chemists and physicians of this city. The opinions of these gentlemen cannot 
fail to convince the most skeptical, that the process of .Messrs. Perry & Fitzgerald supplies the 
loug-sought-for desideratum in the manufacture of pure and unadulterated Bread. 

The process may be seen in operation on a largo scale at the Bakery of Davies & Co., corner of 
Third avenue and Fourteenth street, in this city, where forty to fifty barrels of flour per day are 
manufactured into bread , at a cost of less than $1 per barrel ; also at the establishment of Messrs. 
Requa & Plumb, Nos. 9 and 11 Hoyt street, Brooklyn, which is capable of manufacturing into 
bread one hundred and Qfty barrels per day. The same gentlemen are putting up machinery at 
the corner of Lafayette place and Fourth street, in this city, to manufacture four hundred 
barrels per day.] 



New York, June 3, 1S61. 

Dear Sir, — Your note of the 31st ult. requested my opinion of the new process for makiug 
"Aerated Bread," under Perry & Fitzgerald's Patent. At your invitation, I have carefully exam 
ined the whole procsss of manufacture. I have also used the bread on my table for a week or 
more. The ingenious mode of introducing carbonic acid gas into the mass of dough, for the pur- 
pose of rendering the bread light, is entirely efficacious, and thus renders the use of effervescing 
mixtures, and leaven of all kinds, wholly unnecessary. The bread made by this process is of ad- 
mirable qualities, being light, entirely freefrom all unpleasant taste and odor, holds its moisture 
longer than any other baker's bread that I have seen, and I have no doubt it is perfectly whole- 
some. I hope it will come into extensive use. 

Yours truly, JOHN TORREY, 

Prof. Chemistry, U. S. Assay Office. 



59 East Twenty-ninth Stkeet, June 10, 1S61. 
Dear Sir, — The " Aerated Bread," manufactured under the patent of Perry & Fitzgerald, is, 
without exception, the best baker's bread I have ever seen. The process employed, as I wit- 
nessed it at the bakery, is based upon true scientific principles, is perfectly cleanly, and yields 
bread which contains only flour, water, and salt. I have used your bread in my own family 



13 

for some time, and hare uniformly found it sweet and wholesome. It keeps fresh and moist 
longer than ordinary fermented bread. I cordially recommend it as well deserving public 
attention. Your obedient servant, WOLCOTT GIBBS, 

Prof. Chemistry and Physics in the Free Academy in New Turk. 



New York, May 17, 1861. 

Pear Sir, Having carefully examined the process of making what is known as the " Aerated 

Bread " under the patent of Perry & Fitzgerald, I have no hesitation in expressing my entire sat- 
isfaction with it. The process is simple, cleanly, and uniform in its results, involving the use of 
no substance respecting whose wholesomeness a question can be raised — since the sole ingre- 
dients are flour, water, common salt, and carbonic acid gas, the last of which is dissipated in 
baking. This process saves all the constituents of the flour, while the process of raising bread by 
fermentation inevitably sacrifices some of them. The result has uniformly been, so far as I have 
observed it a light bread, eminently characterized by that cellular structure which fits it for easy 
digestion, and with no objectionable qualities that I can discern. Wishing you complete successj 
I am, yours truly, SAM'L ST. JOHN, 

Prof, of Chemistry, College of Physicians and Surgeons. 



37 East Twelfth Street, New York, May 20, 1861. 

Pear Sir In reply to your note, I beg to state that I have examined several specimens of the 

'' Aerated Bread," manufactured according to the patent of Perry & Fitzgerald, and have used it 
in my own family. 

I have found it of superior quality in all respects. One desideratum attained in its manufacture 
is entire cleanliness. 

So far as I have been able to ascertain, it is eminently healthful, inasmuch as it contains none 
of the products or results of fermentation. 

Wishing you all success in the prosecution of your valuable enterprise, I am, yours, &c. 

WILLARD PARKER, M.P., 
Prof. Surgery, College of Physicians and Surgeons. 



6 West Fourteextii Street, New York, June 22, 1861. 

Mt dear Sir — With pleasure I comply with your request asking my opinion of the character of 
your new " Aerated Bread," under Perry & Fitzgerald's patent. 

I have used this bread for more than a month, and give it the preference over all other kinds 
I have eaten. 

The use of carbonic acid gas alone, for renderiug the bread light, is perfectly successful. The 
bread is rendered, not only light, but exceedingly pleasant to the taste, and one of its advantages is 
that it may be eaten stale, as it is more palatable than when just fresh from the oven, having 
the quality of retaining its moisture. It is botii nutritious and wholesome. 

Hoping that every success may attend your enterprise, I remain, my dear sir, yours truly, 

EDWARD BAYARD, M. D. 



14 

58 West Twenty-sixth street, May 23, 1861. 

My dear Sir— In reply to your note of the 16th inst., received yesterday, I beg to say that, 
from an inspection of your process for making bread, under the Perry & Fitzgerald patent, I 
think you have accomplished a great desideratum, in producing a pure and unadulterated ar- 
ticle, without the manipulation necessary in ordinary bread-making, a result of itself worth a 
very great deal. 

It does not suffer loss from the destruction of any of the nutrlent qualities of the flour, 
and retains the perfectly sweet and natural taste of the wheat. 

Its composition being only flour, water, and salt, with the addition of pure carbonic acid gas, 
seems to me to constitute it all that could he desired as pure bread. 

I have used it some weeks in my family, and find that it sustains the expectation formed of 
it, on the first examination. It retains its moisture much longer (I have tried it when three 
days old) than ordinary baker's bread, and is like the best " home-made." 

To dyspeptics it will be invaluable, as they will be able to use it, when the fermented manu- 
factured bread, charged with alum and other deleterious substances, has been found to have 
signally failed as an article of diet. 

Wishing you every success in your beneficent enterprise, I remain, truly yours, 

HENRY G. COX,M. D., 
Late Professor of Ttieory and Practice of Medicine in the JYeiv Tork Medical College. 



2 Onion Square, May 16, 1861. 
Dear Sir : — In reply to your note of this date, requesting my opinions and views of the 
''Aerated Bread," I take pleasure in saying that the process of manufacture, as witnessed by me 
through your politeness, is not only purely scientific, but pre-eminently cleanly ; and the bread 
produced, so far as I have found opportunity to test it, is as delicately porous as the best far 
merited loaf. It is also more palatable to many persons, while it appears to be at least equally 
easy of digestion. 

To have gained these signal advantages, without the waste and loss incident to fermenta- 
tion, is, I am sure, to have effected a great economy in the staple article of our food. It. is 
scarcely possible to compute the advantage to the community at large of one such improvement. 
With the best wishes for your success, truly yours, 

ROBERT L. WATERBURY, M. D. 



Headquarters, Ulster Guard, 20th Regiment, Licht Infantry, N. Y. S. M. 
Annapolis, Md., May 10th, 1861. 

Dear Sir: — I have not forgotten to acknowlege your very acceptable donation of several 
packages of your patented "Aerated Bread," generously made to our Regiment as we were leav- 
ing your city for the war. The delay, which may seem to you neglect, was only that I might 
test every virtue which you claim for the article. I can now speak of them what I know. The 
bread has been on our table every day since we left, and is considered by all a great delicacy. 
It loses none of its flavor by its age, but, for mo, really seems to improve. It is sweet, light, and 
very palatable. I consider it, in every respect, the best bread I ever tasted, in addition to its 



15 



power of retaining its excellence so long, the virtue which gives it its inestimable value. I wish 
I could be the means of informing a much larger number than I am able of its incalculable 
merits. 

In behalf of the Regiment I thank you very heartily for your donation, and wish you success 
in introducing it to a very large sale. Very respectfully yours, 

WILLIAM LOUNSBERY, 
Commissary, 20th Regiment, Ulster Guard, N. Y. S. M. 



From the JV. T. Daily Tribune, May 20, 1861. 

Aerated Bread.— On the 9th day of March, 1858, Mr. El isha Fitzgerald, of No. 45 Greene street, 
took out a patent for making bread by supplying the carbonic acid gas, which is used in all pro- 
cesses for raising bread, in a pure state under pressure, while mixing. We witnessed Mr. Fitz- 
gerald's process two or three months ago, as conducted with a small model apparatus, consisting 
of a vessel for making carbonic acid gas, in any of the ordinary methods, a gasometer, a force 
pump, and a strong hollow copper globe, with stationary arms of the shape of a case-knife blade, 
projecting from the sides, and a revolving shaft which carries similar arms between these station- 
ary arms. Ninety-six ounces of flour, 57 ounces of water, and 1}< ounce of salt were poured 
into this copper globe, and the opening was closed by a strong brass screw cap. The gasometer 
was then filled with gas, the force-pump worked so as to fill the copper globe with gas, and a 
faucet turned to let the air out of the globe. This was then closed, and the operation of mixing 
performed by turning a crank attached to the shaft within the globe. At the same time the 
force-pump was worked, forcing in the carbonic acid gas under a pressure of about 100 pounds to 
the inch. In a few minutes the dough was kneaded, and was let out at the bottom of the globe 
by turning a faucet. It was then baked in a common stove oven, and the result wasl42'< ounces 
of very light, sweet bread, in which the taste of the wheat was delightfully preserved. The 
bread is of a granular texture, and was pronounced by people who knew nothing about the mode 
of making it, to bo the best they ever ate. 



From the New York Daily limes, July 29, 1861. 

Bread for the Army.— We have begun to realize the fearful results of going into battle with 
empty stomachs ; but since this has been the occasional mistake of every campaign during the 
last six thousand years or so, we have not the courage to hope for a reform at this late day. 
But there is one reform, of almost equal practical importance, which modern science enables us 
to institute — the rapid and economical preparation of wholesome and uniform food in large quan- 
tities. This is a matter of primary importance — it ranks in advance of rifled cannon and gun- 
boats. 

Cases will undoubtedly occur during this war, in which some provision for dispensing a few 
wholesome and nutritious mouthfuls to soldiers, during a day's action, will carry our colors fur- 
ther into the enemy's country than they could be driven by the most improved projectiles ; a 
blood and tissue-making charge, put into the stomach of a brave man, at the right time, is worth 
a dozen ball-cartridges in the chamber of a hungry man's musket. 

The grand improvement of the time, however, in this department— one to which we most ear- 
nestly invite the attention of the proper officers— u the process of making the most wholesome bread 



1G 

and that which can be longest preserved fresh, in the shortest lime, and at a considerable reduc- 
ti ix of cost over present plans, when it is produced in large quantities. We refer to the process 
of forcing pure carbonic acid gas into an unadulterated mixture of flour, ivater and salt, thus 
making tlie bread very light and porous without the use of yeast or any other decaying sub- 
stance, to generate this gas in the bread, and without the destruction of any of the nutri- 
tious PRINCIPLES OF THE FLOUR. 

To make light and easily digestible bread, the particles of flour must be forced apart, by some 
means, till the whole structure presents the cellular appearance of a fine sponge ; otherwise the 
digesting acids of the stomach cannot get surface enough to act on. Since the flour itself, or a 
still more conveniently applied ingredient, yeast, affords the means of procuring this result in 
the bread itself, no other means has generally been deemed necessary. The sugar in the 
flour is converted, by the slow but natural process of fermentation, into carbonic acid and alco- 
hol. The gas, being generated uniformly throughout the mass of dough, distends it into a 
honeycomb of little cells or bubbles, whose number depends on the resisting pressure of the 
gluten in the flour, to the escape of the gas. The alochol and gas are dissipated during the ope- 
ration of baking. Of course, this process not only destroys some of the nutritious portions of the flour, 
but it leaves in the bread some remnants of the decaying yeast or the other chemicals which made the 
gas, and the bread is to that extent impure and unhealthy. The new process is to make the 
carbonic acid gas in a separate place, and to force it mechanically into intimate and immediate 
mixture with all parts of the flour and water ; in which case pure gas, in uniform quantity, per- 
forms its important work in pure flour, water, and salt, without leaving any of its gas-making 
materials in the bread, or extracting any of them from it. The whole operation of making two 
barrels of flour into bread occupies about an hour ; while 150 barrels can be made into dough, by 
a single machine, per day. 

The process is cleanly, as no hand (or foot) touches it until the bread is baked ; it retains all 
the nutritious principles of the flour ; it retains its moisture and sweetness longer than fer- 
mented bread ; it must be nearly uniform in quality, as nothing but the flour can form a variable 
element ; the time of preparation is- greatly reduced, as no time is required for " raising " it ; 
and the cost, when large quantities are required, is considerably lessened. 

The medical testimony is unanimous in favor of this bread, and since its cost and the facility 
of its preparation are equally favorable, we hope the machinery for making it will be at once set 
up in all our more permanent encampments and fortresses. 



/ 



LIBRARY OF CONGRESS 




ARE THE ONLY SPECIFIC REMEDY FOR 

CONSUMPTION SCROFULA CHRONIC BRONCHITIS, ASTHMA, DYSPEPSIA, NERVOUS AND 

GENERAL DEBILITY. FEMALE COMPLAINTS, AND ALL DISORDERS OF 

THE BLOOD SYSTEM. 



*& 



" Iknow that the Hypophospbites will not only prove as sire a remedy in consumption as 
Quinine is in Intermittent Fever, bul also as effeitu.u. a preservative as Vaccination in Small- 
pox."—!^. Chun-hill's Letter. 

This new and remarkable Chemical Remedy— a preparation of oxydizable phosphorus— was 
discovered by the celebrated Dr. J. F. Churchill, of Pans. It has been used by w 1%n thousand 
physicians during the last three vears, with results i ^paralleled in the annals of medicine ; 
creating an entire revolution in the treatmenl of Chronic Diseases ol the Lungs, Stomach, and in 
! conditions of the Nervous and Blood Systems. Consumption is no longer an incurable 
malady for this Remedy has restored hundreds in all stages of the disease. The use of 

THE HYPOPHOSPHITES 
shows that these preparations have a twqfoU and specific action. On the one hand, they increase 
the Principle whatever thai may be, which constitutes the nervous force ; and on the other, 

the\ are i si powerful blood-generating agents, far superior to any hitherto known. * * * In 

ill females in whom the disease is not too far advanced, tht catamemn /,<■,,,„-- „,,,,-, abundant 
and hiahlv colored Their effecl upon the tubercular condition is immediate— all the general 

symptonis disappearing miti pUity which is really marvelous. There is an increaseoj nerwm 

metimes even from the Brsl daj of their administral , together with an unusual feel 

in,, ,r comfort and strength The nervous symptoms. If there have hem any, disappear, as well 

as the functional derangements. Tl pp often in an extraordinary manner. The 

evacuations become regular and more abundant ; the perspirations.il they Have existed, cease; 

SLEEP BECOMES I U.M AND PRO! 01 D 

VOICES OF MEDICAL AUTHORITIES. 
THE old TREATMENT. 
Cod Liver On — " I have not seen a single toms ; and, in general, nausea and purging are 
Consumption cured bj this article."— very frequently results of its use."— Dr. Lin- 
I hie v dical and Surgicallsay. 
_ ( s ee Treatise, p L09.) < Iron.— "Iron, in any form, fixes the consump- 

»Cod Liver Oil frequently produces an acrid tive condition and hastens the development of 
burning sensation in the throat ; it is extremely tubercle. Its administration is criminal in the 
difficult of digestion by many stomachs ; by highest degree."— M. Tromeau to tht Imperud 
others it cannot be borne at all without generat Academy of Med%cWe.—( le tri 

■ • syinp 141.) 
THE NEW TREATMENT. 
•■ No medicine 1 have overused, in the treal debiiitj existed."— Ira Barrows, M. D., Provi 
mentol Pulmonary diseases, has produced any (fence, R 1 

thing like the same favorable results as the Hypo .. ^,. Winchester is worthy of all confidence-, 
phosphites. * * After the use of the Remedy ^^ devoted himself enthusiastically to these 
for a few days, there takes place a general im p re pai utions. " — Dr. Meredith Seese, M.D., LL. 
provemest in all the symptoms ; the cough grow /;. American Medical Gazette, 
easy, the night-sweats cease, the diarrhcea is m .„ v -. 

checked the appetite improves ; and there fol- " I have personal knowledge ol Mr. Winches- 
[ 0W .,,, increase of flesh and strength and a ter's honesty and integrity, and can assure the 
healthful vivacity and cheerfulness of spirits, Profession and the Public that his preparations 
which 1 HAVE NEVER SEEN ANY OTHER of the Hypophosphites can be relied on. "—James 
MEDN INK PRODUCE."— jB. // Harris,.,,. M. !>.. R. Chilton, M. I)., Chemist. 



rmi Richmond, N. Y 

■■ i have used ■ Winchester's ll\ pophosphites' 
in Phthisic, Anemia and Chlorosis, with mark- 
ed success, curing a case of consumption where 
Tubercles, no doubt, existed in the second stage 
of development. I cured a case of Chlorosis al 
:e and several cases of Anemia, whore great 



■ I have prescribed Winchester's Hypophos 
phites in some titty cases of Consumption, 
Chlorosis, Dyspepsia, Marasmus, &c, with the 
happiesl results, HAVING FOUND THEM si' 
PERIORTO ALL OTHERS. "Samuel If Tswks- 
hurt/. M. !>.. Physician to the XI. S. Marine Hos- 
pital, Portland, Me. 



"WINCHESTER'S GENUINE PREPARATION" 

Is the only reliableformot tin" HYPOPHOSPHITES," and is put up in 7 and 116 ounce bottles, at $1 
and 13 each. Three large or six small bottles lor $5. *®-0bserve my fac-simi 1p siRiiatniT on 
the wrapper and label of directions. Do not confound this Remedy with the PHOSPHATES, or 
"CHEMICAI FOOD " and use no preparation containing iron, which is dangerous 

«a= Circulars containing the only authentic information in regard to the new treatment, free. 

AU orders inclosing cash, will receive prompt attention, and packages forwarded by express 

or otherwise ' to ail parts of the Union. Sold by the most respectable Druggists, and wholesale 
and re tail at the Sole General Depol in the United States ^^^ 36 John gtreet) N . y 



r 




% 



LIBRARY OF CONGRESS 



014 578 701 4 % 



Hollinger Corp. 



